Baked Pepper Sauce
4 servings
75 minutes
This Greek sauce made from roasted peppers is a true anthem of Mediterranean flavors. Its rich aroma of roasted sweet peppers combines with the nutty tenderness of almonds and spicy notes of cilantro. The addition of garlic and chili gives the sauce a slight heat, while paprika and melted butter enrich its velvety texture. Greeks appreciate this sauce for its versatility—it perfectly complements meat and vegetable dishes and pairs wonderfully with crispy bread or pita. Historically, such sauces were used in Greek cuisine to enliven simple dishes, adding depth and expressiveness to them. The roasted pepper sauce not only delights the palate but also immerses you in the atmosphere of warm evenings by the Aegean Sea.
1
First, wash the peppers and bake them in the oven for an hour until the skin blackens. Then, peel the peppers from the skin and seeds.
- Bell pepper: 4 pieces
2
While the peppers are baking, melt the butter and add a teaspoon of ground paprika to it.
- Ground paprika: 1 teaspoon
- Clarified butter (ghee): 2 tablespoons
3
Lightly roast the almonds in a dry pan until golden. Grind in a blender into crumbs.
- Roasted almonds: 30 g
4
Add roasted peppers, cilantro, a bit of finely chopped chili pepper (you can remove the seeds to make it less spicy) to the almonds, and pour in oil with paprika. Season with salt and pepper to taste, and squeeze in a clove of garlic. Blend everything in a blender for a couple of minutes.
- Fresh cilantro (coriander): 1 bunch
- Bell pepper: 4 pieces
- Fresh chili pepper: to taste
- Clarified butter (ghee): 2 tablespoons
- Ground paprika: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
